Cluster Beans And Potato Stirfry (Guwar Aaloo Ki Sabji)

Cluster Beans And Potato Stirfry!! I have seen many people who don't like to eat cluster beans because of it is bitter taste, but some how I really like this beans and I make sure I cook them atleast 2 to 3 times a month. My mom cooks in a many different ways even she adds dry baby prawns in it and it taste awesome. But I cook with simple ingredients and in a very easy way. I'm eagerly looking for dry baby prawns here in market, as soon as I find it cluster beans would be the first dish to cook.. This recipe is specially for those people who don't like to eat cluster beans, just try out this dish once and I'm sure you'll all start liking it...

Ingredient's.

250gm cluster beans (cut into small pieces)

2 medium potato (cut into small pieces)

1/4tsp cumin

1/2tsp red chilly powder, 1/4tsp turmeric

1/2tsp coriander powder, 1/4tsp garam masala

1tsp ginger garlic paste

2tbsp Oil

Salt to taste

Coriander leaves for garnishing.

Cooking Method.

In a non-stick pan, add oil, when oil is hot, add cumin, when they crackle, add all the dry masala powder along with ginger garlic paste and fry for 4 to 5 sec. Then add the cluster beans, potato and salt, given a nice mix and clover the lid and cook for 10 to 15 minutes on low flame.(keep stirring in between)

Then open the lid and increase the flame and stirfry for another 3 to 4 minutes.

Garnish with chopped coriander leaves.

Serve hot with Roti or as a Side Dish with Dal and Rice.

Meethi Thepla.. (Indian Flat-Bread With Fenugreek Leaves)

Meethi Thepla is very famouse Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food. You can serve with Pickle or with plain yogurt. Actually I love most of Gujarati snacks like Dhokla, Thepla, Khahkra and the most favourite of mine is Fafda, I simple love this snacks and can munch any time of the day.. I usually prepare thepla very often for the breakfast, because it is very healthy and easy to cook and easy to eat for the people like my hubby, who is always in a hurry..

You can make them in a bulk and store them for 4 to 5 days and they will taste same... There are many different version to cook, but I follow one very simple recipe sometime I do change ingredients but most of the time it is simple. Do try this recipe and serve healthy food to your loved ones..

Ingredient's.

1 cup Whole Wheat flour

1/2 cup Besan (Chickpea flour)

1 cup Methi (Fenugreek) leaves

2-3 tbsp Curd

1 green chilli (finely chopped)

1/4tsp ajwain (carom seeds)

1 tsp Coriander powder, 1/2 tsp Red chili powder, 1/2 tsp Turmeric powder

2 tbsp Oil

Salt to taste

Oil/Ghee,to roast theplas.

Cooking Method.

Chop meethi leaves finely and set it aside.

Take a big bowl and add wheat flour and besan along with all the masalas and mix well.

Add oil and curd and rub and mix the flour nicely. Now add methi leaves, with little water and knead till the dough is smooth and soft.

Grease your hands and knead it again until it gets the elastic texture. cover it and leave it for 10-15 mins. 

Make medium size balls of the dough and roll it to a disc of 6'' in diameter by dusting it in between with the dry flour.

Heat a tawa and place the rolled thepla on the tawa and let it cook slightly on one side. Turn it to the other side and apply oil and then turn it again and apply oi and let it roast on both sides till it forms the brown spots.

Prepare all the theplas in the same manner and stack them in a roti basket.

Serve the theplas hot/warm/cold with Pickle and yogurt.

Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

Ingredient's.

250gm black channa

2 medium potato, 2 brinjal (cut into big chunks)

1/2cup coconut paste

1/4tsp cumin seeds

1 medium onion, 2 tomato, hand ful of coriander leaves

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander

1tbsp ginger garlic

2tbsp tamarind paste

Oil and Salt to taste.

For Tempering.

10 to 15 curry leaves

1/4tsp mustard seeds

1tsp Oil.

Cooking Method.

Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..

Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot, add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .

Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.

Serve hot with Rice, Roti or even with Ragi Balls.

Potato & Cauliflower Curry.. (Aaloo Gobi Ki Sabji)

Potato & Cauliflower Curry!!! This is my own recipe and it is very much liked in my family and friends, every time I cook this curry I get lots of compliments.. It can be cooked with or without onion and garlic, this recipe does not have anything except (red chilly powder, turmeric and coriander powder)... It can be served with almost every dish and the most important thing is it will get cooked in less them 15minutes.. Simple yet very very delicious curry...

Ingredient's.

1 medium size cauliflower (cut into big chunks)

2 medium potato (cut into big chunks)

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp any pickle masala (optional)

1/4tsp cumin seeds

3tbsp oil

Salt to taste

Handful of chopped coriander leaves for garnishing.

Cooking Method.

In a non-stick deep frying pan, add oil and cumin seeds, when they splutter, add all the masala powder and fry for 2sec. Then add the pickle masala, cauliflower, potato and salt, give a nice mix, cover the lid and cook on a medium to low flame, till the potato and cauliflower is tender, that will take about 10 to 12 minute.

Then open the lid and fry for another 1 to 2 minutes on a high flame..

Garnish with coriander leaves

Serve hot with Rice, Roti or Poori..

Tomato And Potato Curry. (Aaloo Tamatar Ki Sabji)

Tomato & Potato curry.. This is a authentic North Indian curry which is made in almost every occasions. You don't need any fancy ingredients or any kind of planning to cook this curry, you just need is potato, tomato and few other ingredients and you will be ready with a delicious curry to go with Poori, Rice or Roti...

I had learn this recipe from my co-sister because my H loves it and now I'm also a big fan of this curry. I always like to add few curry leaves in this while cooking because it gives a very nice aroma and little bit of different taste too.. You can even add green peas and don't change the ingredients because it will spoil the taste... So if you don't have a idea what to cook for lunch or dinner, go ahead and cook this Aaloo Tamatar Ki Sabji...

Ingredient's.

2 large boiled potato (peeled and cut into big chunks)

2 large tomato, 1 onion, 2 green chilli (finely chopped)

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

Few curry leaves (optional)

1tsp ginger garlic paste

1/4tsp cumin, 1/4tsp mustard seeds

2cups water

2tbsp Oil

Salt to taste

Chopped coriander leaves for garnishing.

Cooking Method.

In a deep frying pan, add oil, when the oil is hot, add cumin, mustards seeds and curry leaves, when they splutter, add chopped onion and green chilli, fry to golden brown

Then add red chilli powder, turmeric, coriander powder and ginger garlic paste, fry for 1 to 2 minutes, add chopped tomato and fry till the oil starts separating from the masala.

Now add potato and salt, give a nice mix and add water.

Cook for another 5 to 6 minutes on a medium to low flame.

Garnish with coriander leaves and Serve hot with Rice, Roti or even Poori..